Sweet and Spicy Chicken Enchiladas
Prep Time
15 minutesCooking Time
35 minuteServing Size
6 servings
Ingredients
1 can (348mL) Ocean Spray® Jellied Cranberry Sauce . 1 bottle (455mL) Heinz® Chili Sauce . 3/4 cup (175mL) sour cream . 4 cups (950mL) shredded rotisserie chicken meat . 2 cups (500ml) shredded Mexican cheese blend . 1/2 cup (125mL) chopped fresh cilantro . 2 4. 5-ounce (128g) cans chopped green chiles . 2 tablespoons (30mL) finely chopped serrano pepper . 12 8-inch (20cm) flour tortillas . cilantro sprigs, optional
Steps
Preheat oven to 375ºF (190 ºC). Spray 13 x 9-inch (33 x 23cm) baking dish with cooking spray. Stir together cranberry sauce, chili sauce and sour cream in large bowl. Reserve 1 cup (250mL) and set aside. Stir chicken, 1 cup (250mL) cheese, the chopped cilantro, green chiles and serrano pepper into sauce mixture in large bowl. Divide chicken mixture evenly down center of each tortilla. Roll tortillas over filling; place seam-side-down in prepared baking dish. Pour reserved 1 cup (250mL) sauce over enchiladas. Sprinkle with remaining cheese. Cover tightly with foil. Bake for 30 to 35 minutes or until heated through. Garnish with cilantro sprigs, if using.